In a small bowl, mix together the ground coriander, cumin, ginger, pepper, salt, garlic powder, and ground mustard.
Add the canned tomatoes into a blender and blend until silky smooth.
In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes.
Add the garlic, ginger, and curry spice blend; pan fry for 1-2 minutes.
Add the chicken broth and blended diced tomatoes, then bring to a boil. Reduce to low and cover.
Once boiling, add the chicken and simmer until cooked through.
If the curry isn’t thick enough, stir through the cornstarch very well.
Stir through the coconut milk and remove from heat.
Serve immediately!
